Get rid of dry pork from your kitchen! My pork steak recipe will always be tender and juicy by baking it in the oven. This was my third try at cooking pork after my baked pork chops and air fryer pork chops showed me that I like it. And because I love my beef steak recipes, I had to try (a few times) pork shoulder steak. Delicious. The answer is delicious.
Pork shoulder steak, also known as Boston butt or pork blade steak, can be a delicious and budget-friendly cut of meat for weeknight dinners or easy entertaining. While this shoulder cut is flavorful, it needs slow roasting or braising to become tender and juicy. Oven roasting is one of the easiest cooking methods for serving up succulent, fork-tender pork shoulder steak.
Follow this simple guide to learn how long to cook pork shoulder steak in the oven along with seasoning ideas, cooking tips and the best pairings for serving.
What is Pork Shoulder Steak?
Pork shoulder steak comes from the upper part of the front leg of the pig. It’s cut from the Boston butt or upper shoulder, which gets a good workout during the pig’s lifetime making the muscles naturally tough.
This affordable cut consists of marbled meat laced with connective tissue. The fat keeps the shoulder steak moist while the collagen melts into gelatin and tenderizes with slow oven cooking.
Other names for this cut include pork blade steak, Boston butt steak or pork butt steak. Don’t let the name confuse you – it’s from the shoulder, not the rear.
Pork shoulder steaks are usually cut about 1 inch thick and sold in small roasts or steaks weighing 1 to 2 pounds. Their rich porky flavor takes well to bold seasonings.
Benefits of Cooking Pork Shoulder Steak in the Oven
There are several advantages to using your oven for cooking pork shoulder steak:
Achieves Tender and Juicy Results – The dry ambient heat of the oven gently breaks down connective tissue over time. This tenderizes the meat while retaining moisture.
Adds Flavor from Browning – The hot oven air will brown and caramelize the exterior, forming a delicious crust on the surface.
Cooks Evenly – Oven heat surrounds all sides for consistent doneness edge to edge. No need to worry about undercooked spots.
Low Supervision Needed – Set the temperature and walk away. Oven roasting requires minimal effort compared to stovetop methods.
Simple Cleanup – Roasting on a foil-lined pan avoids dirtying extra pots and pans. Cleanup is quick and easy.
Oven roasting is perfectly suited for getting fork-tender results from this budget-friendly cut.
How to Prepare Pork Shoulder Steak for Oven Cooking
Proper preparation is key to oven roasting success:
Select 1 to 2 Pound Steaks – Pick steaks that are about 1 inch thick. Thinner cuts will dry out while thicker ones may not cook through.
Pat Dry – Blot steaks with paper towels to remove any excess surface moisture. Dry meat promotes better browning.
Season Generously – Rub both sides with salt, pepper and spices of choice. Flavorings penetrate deeper when oven cooking.
Let Sit – Once seasoned, let the steaks rest for 15-30 minutes so the salt and spices are absorbed.
Use Heavy Pan – Arrange steaks in a single layer in a heavy roasting pan, Dutch oven or casserole dish to promote even cooking.
Now the pork shoulder steak is ready for low and slow oven cooking to tender, juicy perfection.
How Long to Cook Pork Shoulder Steak in Oven
Pork shoulder steak needs to roast long enough to become tender but not dry out. The oven time depends on thickness, doneness preference and temperature:
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For medium rare pork cooked to 145°F internal temp, roast 1 inch steaks for 45-60 minutes.
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For medium doneness up to 160°F, cook for 60-75 minutes.
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For well done pork cooked to 170°F, extend roasting to 75-90 minutes.
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Check temperature periodically with a meat thermometer to avoid overcooking.
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Let steak rest 5-10 minutes before slicing to allow juices to redistribute.
These times are for a 350°F oven. Use lower temps of 325°F for even gentler roasting if needed.
Best Seasonings and Rubs for Oven Pork Shoulder Steaks
The marbling and rich flavor of shoulder steak stands up well to bold seasoning blends. Consider these options:
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BBQ Rub – Smoky paprika, chili powder, brown sugar, garlic, onion, oregano
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Apple Brine – Apple juice, salt, brown sugar, herbs
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Jerk Seasoning – Chili powder, allspice, thyme, brown sugar, garlic, onion
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Cuban Mojo – Orange juice, cumin, oregano, garlic, olive oil
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Garam Masala – Coriander, cumin, cardamom, cinnamon, cloves
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Thai Rub – Lemongrass, lime, ginger, brown sugar, cayenne
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Mediterranean – Oregano, basil, rosemary, sage, garlic, lemon
Use about 1-2 teaspoons of dry rub per pound of meat. For wet marinades, use 1/2 to 1 cup per 1-2 pounds of steak.
Oven Roasting Tips for Perfect Results
To achieve fork-tender pork shoulder steak with a browned crust, keep these tips in mind:
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Pat steaks very dry before cooking for better browning
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Use a heavy pan like cast iron or stainless steel to retain heat
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Preheat oven fully before cooking
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Flip steaks halfway through roasting
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Roast uncovered to allow moisture to evaporate
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Let meat rest before slicing to prevent drying out
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If pan dripping burn, add a little water to the bottom
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Check internal temp with a meat thermometer for doneness
What to Serve with Oven Roasted Pork Shoulder Steak
The savory, slightly sweet pork flavor pairs wonderfully with a variety of sides:
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Starchy carbs like roasted potatoes, rice, couscous or quinoa
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Sautéed veggies like zucchini, peppers, onions, carrots
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Fresh salad withgreens, tomatoes, avocado, vinaigrette
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Roasted vegetables like Brussels sprouts, root veggies, asparagus
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Citrus garnishes – Grilled pineapple, orange wedges, lime juice
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Sauces – Barbecue, chimichurri, romesco, cherry compote
Round out your plate with a starch, veggie, fresh salad or sauce to complement the savory seasoned pork.
Oven-Roasted Pork Shoulder Steak Recipe
This simple recipe puts all the tips together for perfectly roasted pork shoulder steak:
Ingredients:
- 2 lbs pork shoulder steak (about 1 inch thick)
- 2 Tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1⁄2 tsp smoked paprika
Instructions:
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Pat pork steaks dry with paper towels. Rub both sides with olive oil.
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In a small bowl, combine salt, pepper, garlic powder and paprika. Season steaks generously on both sides, pressing in the rub.
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Let steaks rest at room temperature for 20-30 minutes to absorb seasoning.
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Preheat oven to 350°F. Place steaks in a single layer on a foil-lined baking sheet or roasting pan.
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Roast for 50-60 minutes until meat reaches an internal temperature of at least 145°F. Flip steaks halfway through cooking.
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Remove pan from oven. Tent steaks loosely with foil and let rest 5-10 minutes before serving.
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Slice against the grain and serve pork shoulder steaks with favorite pairings.
Get ready to enjoy incredibly flavorful, tender oven roasted pork shoulder steak using this simple roasting method. This budget-friendly cut becomes melt-in-your-mouth delicious with the long, slow heat of the oven.
More Easy Pork Recipes
Looking for more easy pork recipes? Try more of my readers’ favorites for easy dinners:
- Cast Iron Skillet—My cast iron can handle high temperatures, keeps heat in, and works great for my stovetop-to-oven method. This is the one I use for pork steaks because it’s big.
- Thermometer – Ensures that pork cooks to the correct temperature. I like to use a probe thermometer because I don’t have to touch the meat.
Recipe Card
How To Cook Pork Steak In The Oven
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Heat the oil. Place it in a big skillet that can go in the oven (cast iron is best) and set it over medium-high heat. Allow it to get very hot.
- Season the pork. Trim any excess fat off of each steak. Pat dry with paper towels. Season with salt, pepper, and garlic powder on both sides.
- Sear both sides. Place the steaks in a single layer in the hot pan. Sear until browned, then repeat on the other side.
- Add the sauce and herbs. Put some Worcestershire sauce on each steak, and then add some fresh herbs on top.
- Bake in the oven. When a meat thermometer reads 145 degrees F in the thickest part of the pork steak, they are done.
- Let them rest. Transfer the steaks to a plate or cutting board. Tent with aluminum foil to rest before serving.
- Bring the pork steak to room temperature if you have time. This is optional, but it helps with even cooking.
- Choose an extra large skillet, or use two. I used this 13-inch skillet to fit all 4 steaks. If they don’t fit, cook them one at a time or in two skillets.
- Use cast iron if you can. I think cast iron is the best way to cook any kind of steak, whether it’s my pork steak recipe or a beef steak like a top sirloin or ribeye. Cast iron pans get hot and stay hot longer than other types of pans. This helps steaks get a great sear and keeps the inside from cooking too much.
- Make your skillet sizzling hot before adding the pork. Otherwise, they won’t form that nice crust. The pan should heat up in two to three minutes. While you wait, season the pork. The oil should shimmer and slide around the pan easily.
- Check internal temperature with a meat thermometer. To make sure your pork steaks are cooked just right, but not too much, use a probe thermometer instead of an instant-read thermometer. For oven recipes like this, the probe thermometer beeps when it’s ready, so I don’t have to keep opening the oven door.
- Don’t forget to rest. A must for all of my meats! It keeps the meat from drying out and lets the juices settle inside.
- Store: For up to three to four days, put leftovers in the fridge in an airtight container. To keep them from drying out, I like to wrap them tightly in plastic wrap first.
- Reheat: To keep the meat’s moisture, I suggest putting pork steaks back in the oven at 350 degrees F with aluminum foil covering them. You can also heat it in the microwave, but it will bake more dry.
- Freeze: These are best when they’re fresh, but you can freeze them for up to three months after cooking them. Before you heat them up, let them thaw in a bag of cold water or in the fridge overnight.
Ideas for leftovers:
Cut the pork shoulder steak into small pieces to add to my hearty pork stew, or make thin slices to put on tacos or sandwiches. I change the chicken in my chicken Caesar salad or chicken lettuce wraps for beef in my steak salad every once in a while. Really though, it makes a great protein for any of my salad recipes.
This dish works well with a variety of sides. When I took these pictures, I served it with roasted potatoes and broccoli, but here are some other ideas:
HOW TO MAKE OVEN BAKED PORK STEAK
FAQ
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